A pisco sour is a delightful cocktail popular in Peru and Chile. It was first concocted by American bartender Victor Vaughn Morris in the 1920s. The drink uses pisco, a grape brandy, as its base.There are tons of recipes out there for pisco sours many of which include egg whites, bitters, and the must have "sour" via citrus juice.
It wasn't until this year that I tried my very first pisco sour while on a visit to Miami. I don't know why it took me so long to indulge in this awesome South American cocktail. Maybe I was a little freaked out by the whole egg white thing, but I have to say that I'm sorry I took so long to indulge. What a waste of precious pisco sour time!
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My introduction to pisco sours in Miami has led to a fondness for the lovely drink. Now that it is summer I am really intrigued by the idea of a frozen pisco sour or a pisco sour slushie! looked around and found this wonderful recipe that doesn't even include egg whites. I guess you could think of it as a vegan pisco sour slushie. I just had to share it with you. Cheers!
Pisco Sour Slushie
Makes: 6 cups
Ingredients
2 cups water
1 1/3 cup sugar
1 cup lime juice
½ cup lemon juice
½ cup yuzu juice (with no salt added)
1/3 cup pisco
Get the full recipe instructions at Saveur.
Image via alobos Life/Flickr
